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Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan

cooking.nytimes.com
  • 45 minutes
  • Serves 2

INGREDIENTS

1 3/4 lb

cauliflower

1/2 cup

olive oil

1/2 tsp

kosher salt

1/3 cup

olives

1

fat garlic clove

1 1/2 tbsp

lemon juice

1/8 tsp

red-pepper flakes

4 oz

pancetta

3/4 tsp

caraway seeds

1/2 cup

parmesan

1/4 cup

mint leaves and tender stems